Garlic Kale Naan Pizza

Looking for a new healthy and alternative to takeout Pizza? Try our delicious Garlic Kale Naan Pizza! Nutrient packed Kale and Garlic, tasty tomato sauce and perfectly spiced melty cheese on a crispy Naan crust. Mmm! 

Naan is an Indian bread traditionally cooked in a stone hearth like pit over an open fire, much like pita bread in texture, it's gets a nice crisp when cooked in the oven and it's so tasty  You'll only need a few ingredients to put together this delight.

What you'll need:

• naan bread in garlic
• 14 oz can pizza sauce 
• mozzarella cheese
• baby kale 
• spices or herbs to taste: basil, oregano, pepper, salt, garlic and red pepper flakes

Directions:

1. Preheat oven to 425 degrees
2. On a baking sheet, place pre-made Naan and spread a thin to medium layer of pizza sauce, spices, cheese, kale and extra spices on top to taste. 
3. Bake 10-12 minutes until cheese is melted and Naan is slightly crisp. (careful not to over bake Naan. It is quick to burn and toast. You want to your Naan to be still slightly bready, not completely crisp.)
4. Remove from oven and serve!

Also try this variation: the traditional way to cook a Naan pizza, spicy Arugula leaves and Goat cheese! Yum!

Or get it Ready to Cook:

Naan pizza frozen to perfection by Tandoor Chef. You can find this in your natural grocer's frozen food aisle. We highly recommend Cilantro Pesto and Roasted Eggplant! 

Enjoy!

Pumpkin Pie Cupcakes

We can feel it in the air! Our favorite time of the year is getting near! Cooler weather, Back to School, changing leaves and Halloween goodies at the market can only mean one thing! 

Fall is coming! 

&

Autumn to us means Pumpkin everything. 

With a recipe this simple, you won't ever have to wait until Thanksgiving to enjoy prized Pumpkin Pie.

 These tasty treats are mini replicas of our favorite Fall time dessert and this "cupcake" is so delicious, you won't even miss the crust. ;) These Pumpkin cupcakes have a consistency like a real Pumpkin Pie.

Let us know what you think!

Pumpkin Pie Cupcakes:

What you'll need:

• 1 -15 oz can pumpkin puree
• 1/2 c sugar 
• 1/4 c brown sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 3/4 c evaporated milk
• 2/3 c flour 
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 2 tsp pumpkin pie spice
• 8 oz whipped cream 
• non-stick cooking spray

Directions:

• Preheat oven to 350 degrees
• Mix pumpkin, sugar, brown sugar, eggs, vanilla, and milk in a large bowl. 
• Next add in the flour, pumpkin spice, salt, baking soda, baking soda and mix
• Divide batter into a non-stick sprayed cupcake baking sheet, filling each up about 3/4 each cup. Note: These cupcakes don't rise. 
• Bake for approx. 18 minutes. (Cupcakes won't appear fully baked, as they have a pie consistency.) 
• Remove from pan and chill in refrigerator for 30 minutes.
• When cupcakes are chilled, dollop a tablespoon of whipped cream on each cake. Top each cake with a sprinkle of pumpkin spice and serve.

Your family, friends, or co-workers will rave at this great dessert. Easy, fun, bite-sized and delicious! Enjoy!

Italian Eggplant Vegetable Casserole

As a family that likes to go meatless four or more times per week, we're always seeking healthy veggie dinner options that are simple, tasty and satisfying!

One great way to satisfy the tummy and clean out the fridge is with this great Italian Vegetable Casserole! It's so easy, affordable and tastes delicious! Serve it as a main course with a scrumptious glass of wine or as a side dish along side your favorite cut of meat.

What you'll need:

2 medium eggplants, sliced into disks

5-6 ripe tomatoes, sliced

large container of white mushrooms about 15, sliced

2 cloves garlic, minced

8 oz mozzarella cheese, shredded

juice of half a lemon

1/4 cup olive oil

3 fresh basil leaves, diced

3/4-1 cup italian breadcrumbs (panko is best!)

salt, pepper and dried oregano to taste

Directions:

1. Pre-heat oven to 400 degrees.
2. In two large baking dishes, divide olive oil and coat dish bottoms and sides. 
3. Layer eggplant disks to fill bottom of baking dishes, and spinkle olive oil to lightly coat eggplant pieces. 
4. Sprinkle juice of half lemon, garlic cloves, a pinch of salt, pepper, dried oregano, half breadcrumbs, a few pieces of diced basil leaves, and layer half cheese. 
5. Next layer tomato slices then mushroom slices.
6. Lastly, layer the remaining breadcrumbs, cheese, diced basil and seasons. 
7. Bake in the oven for about 30 minutes until eggplant is tender, tomatos are baked and cheese is melty and lightly toasted.

Serve immediately and enjoy! Serves 4 or 6 as a side. 

Vegetali Fantastico! ;)

Whole Foods Sweet Southwestern Quinoa Salad

This Quinoa salad is a perfect blend of Sweet and Southwestern featuring flavors from cumin to maple syrup. A popular Quinoa recipe served at the Whole Foods prepared food case. Delicious! 

What you'll need:

1. equal measures of tri-colored or white quinoa
2. green lentils
3. 1/4 red pepper, diced
4. 1/4 yellow pepper, diced
5. 1/4 green pepper, diced
6. 1/4 red onion, diced
7. 1/2 cup parsley, chopped
8. 1 cup dried cranberries
9. 2 stalks of celery, diced 
10. 2 cups of spinach (optional)

Dressing:

1. 1/3 cup fresh lemon juice
2. 2 tablespoons maple syrup
3. 1 tablespoon cumin
4. 2 gloves garlic, minced
5. 1/3 cup balsamic vinegar
6. fresh salt and pepper

Directions:

• Prepare quinoa and lentils as directed
• Mix dressing ingredients in a medium bowl, mixing well
• Combine quinoa, lentils and dressing in large bowl and toss
• Spoon onto a bed of fresh spinach

Dish can be served hot or cold. 

Enjoy!

Slow Cooker Italian Beef Sub Sandwiches

Our family is from Chicago and since moving to the Southwest it's been difficult to find a great Italian beef to really fulfill our cravings for some back home Sub goodness. This Italian Beef recipe has a wonderful flavor and is so simple to make. You can slow cook the meat all day and it will be ready by Dinner time. Yum!
What you'll need:

1. 1 5lb roast such a tri tip, top, bottom, or rump
2. 1 .07 oz package dried italian salad dressing mix
3. crusty high gluten sub rolls
4. 1 jar of hot or sweet peppers
5. 3 cups water
6. 1 tsp salt
7. 1 tsp oregano
8. 1 tsp basil
9. 1 tsp garlic powder
10. 1 tsp onion powder
11. 1 tsp parsley
12. 1 tsp pepper
13. 1 bay leaf

Directions:

1. in a pot add 3 cups of water
2. pour all measured seasonings into pot and bring to a rapid boil
3. meanwhile prepare your slow cooker and add roast to crock pot
4. carefully add your hot seasons mix into crock pot, pouring over roast
5. depending on when you'd like your roast to be ready cook on low for 8-10 hours or high for 4-6 hours
6. once your roast is ready, remove from crock pot and shred meat for subs. You can save the delicious Au jus liquid to add to subs, for dipping or store with the shredded beef
7. prepare your sub rolls by slicing and lightly toasting rolls in the oven on low for extra crustiness (optional)
8. slice shredded beef into bite size pieces and layer on to sub rolls. Add Au jus and peppers to taste!

mmmm delicious!...

enjoy!

Raspberry Peach Lemonade Cooler

Perfect for summer bbq's, get-togethers and backyard mixers. Sweet raspberry meets creamy peach with the tartness of ice cold lemonade. This beverage is refreshing, beautiful and so simple to put together.

What you'll need:

• 12 oz serving simply lemonade™ in raspberry
• 1 blue bell all natural fruit bars™ in peach

Directions:

1. For each serving pour 12 ounces of simply lemonade raspberry into serving glass. (we love the classic quaintness of the mason jar)
2. Next cut the fruit bar into cube like pieces. 
3. Add fruit cubes to lemonade and serve. enjoy!

Baked Cauliflower Poppers

If you're looking for a low carb, low calorie, healthier option for a salty and satisfying snack, Baked Cauliflowers dipped in ketchup make the perfect faux French Fry.

What you'll need:

• 1 head cauliflower
• 1/8 cup olive oil
• 1 teaspoon salt 
• 1 teaspoon pepper

Directions:

1. Preheat oven to 400 degrees
2. Wash and clean the cauliflower. Cut off and discard the stem. Cut the cauliflower up into small pieces.
3. In a large bowl, combine the olive oil, salt and pepper. Add the cauliflower pieces and thoroughly coat each piece.
4. Place cauliflower pieces onto a baking sheet lined with parchment paper. Bake for one hour and turn 3 times during cooking until each piece has a nice brown coloring. The browner they are the better.
5. Remove from oven and enjoy!

To make this recipe we started with a gorgeous head of organic Cauliflower.

We love Whole Food's 365 line. 

Served along side grass-fed beef, a healthy & contemporary dish sure to please!

Enjoy!